[CH] Senegalese Chicken Soup
RST G (synapse7@home.com)
Thu, 13 Jan 2000 17:33:47 -0500
I know someone was asking for this. I don't know if this is THE recipe
you had, but I just saw it and thought "where have I heard of this
before? Oh yes, Chile-Heads." So here it is:
Senegalese Chicken Soup
1 large onion, diced
4 Tbsp olive oil
1 tsp (or to taste) garlic, minced
6 Tbsp Curry powder
2 tsp Cayenne pepper
2 tsp Ground coriander
5-7 cups Chicken broth
2 cans Crushed tomatoes
1 small can Tomato paste
1/2 cup Peanut butter
1 lb Cooked chicken, diced to taste
Salt and black pepper
2 Scallions, thinly sliced
Garnish: crushed peanuts, chopped cilantro
Directions:
Heat olive oil in stock or soup pot. Add onions and saute until
translucent. Add garlic and cook 2 minutes. Add curry, cayenne and
coriander and cook, stirring constantly and scraping pot bottom, 2 more
minutes (if mixture is too dry, add olive oil to moisten).
Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer
for 30
minutes- do not boil. Stir often and scrape pot bottom with wooden spoon
to avoid sticking. Add more stock to adjust soup consistency if
desired. Add salt and pepper as needed.
Transfer 1/2 of soup to a blender or food processor (one with a
good splash guard!) Add peanut butter and blend until well mixed, adding
stock if too thick. Return blended soup to pot and stir to mix well. Add
diced chicken and stir to distribute; cook about 15 minutes to allow
chicken to absorb soup flavors. Add
scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts
and chopped cilantro to taste.
I hope this helps!
RisaG